中文摘要：

应用质构仪、pH计、色差计、低场核磁共振分析仪、电子鼻分析了冷藏条件下金线鱼鱼丸的理化品质和挥发性气味等的变化规律,并采用平板计数法分析了其中的细菌总数。试验结果表明,冷藏25d后,金线鱼鱼丸的细菌总数显著增加;pH值和白度呈缓慢下降趋势;鱼丸硬度显著增加,应用SPSS分析显示,弹性和硬度呈负相关;可溶性总蛋白呈先升后降的趋势;低场核磁共振分析表明,鱼丸具有4种流动性不同的水分,其对应的横向弛豫时间分别为T21,T22,T23,T24,T21、T22所代表的结合水无明显的变化规律,但均呈先减后增再减的趋势,T23代表的束缚水,在整个冷藏过程中呈下降趋势,T24代表的自由水的幅度最大;鱼丸挥发性气味随着冷藏时间的延长呈一定的线性规律。因此研究鱼丸在冷藏过程中品质的变化规律,可为冷藏鱼糜制品保鲜技术的发展提供一定的理论依据。

英文摘要：

In this paper,changes in physicochemical and volatile flavor of Nemipterus virgatus fish-ball were studied by a texture analyzer,pH meter,color difference meter,low field nuclear magnetic resonance analyzer,and electronic nose during the refrigerating storage,and total bacterial count in the fish-ball was analyzed by plate count method.The results showed that the pH value and the whiteness in the fish-ball were decreased slowly while the total bacterial count and the hardness were increased significantly in the fish-ball in 25 day refrigerating storage.SPSS software analysis revealed that the change in springiness was inversely related to the hardness,and that total soluble protein content was increased firstly and reduced at last.The nuclear magnetic resonance（NMR）analysis indicated that there were four kinds of liquidity water including strongly bound water（T21）,bound water（T22）,uneasy free water（T23）and free water（T24）,in which levels of T21 and T22 were reduced firstly and then increased and decreased against during refrigerating storage,without significant change.T23 was decreased significantly,and T24 had the maximal range.The volatiles of the fish-ball were changed regularly during refrigerating storage.The changes in quality of N.virgatus fish-ball provide reliability theory basis for reliability refrigerated preservation technology of surimi products.